Eggs Benedict on Bacon (or ham) Stuffed Crepes

What do you do when you have lots and lots of eggs that need to be used?  You get creative.  I actually had little else in the house  to make for dinner and had to use those eggs.  This dish may sound a little too bold for little pallets, but my kids devoured these.  I was shocked, but it was a fantastic meal.  We had ice cream filled crepes for dessert.  Yummy! (I prefer the crepes with bacon, but it has to be crispy.)

Crepes:

3 eggs

2-1/2 C milk

2 Tbsp oil

Dash of salt

2-1/2 C flour

Combine first four ingredients in electric blender, then add flour and blend until smooth.  Let stand for a few minutes.  Cook on medium heat. (I have a crepe maker that I use to cook the crepes, but you can also cook them in a pan sprayed with non-stick spray.)

Eggs :

Poach eggs by pouring each one into a skillet filled with simmering water (brought to a boil and then reduced to a simmer). Do this slowly by first breaking each egg into a small, tempered bowl and slowly pouring the egg into the simmering water. Swirl the egg white with a fork over the yolk so that it doesn't float away. Once all of the eggs are placed in the water, let simmer for 6 minutes, or until yolks are cooked to your preference.

Meanwhile, make your hollandaise sauce. Keep it warm by placing it in a double boiler over a saucepan of hot water.

The traditional recipe is a little tricky because the directions include carefully heating the egg yolks in a sauce pan without cooking them.

You can instead use an electric blender, which makes the process a little easier.

Sauce:

3 egg yolks
4 tbsp of butter
6 peppercorns
3 tbsp of white wine vinegar
salt and pepper
1 tbsp of chopped dill (optional)

Combine vinegar and peppercorns in small saucepan over medium heat. Bring to a simmer and reduce to 1 tbsp of liquid. Remove peppercorns. 

Melt butter in microwave, and set aside. Place egg yolks in blender and mix on highest speed. Through the hole in the lid, with the blender still set on high, slowly stream in the reduced vinegar and butter to the eggs. The mixture will thicken into the consistency of cream. Season with salt and white pepper. Serve immediately over crepes and top with dill.

Yield: ¾ cup

 

Assemble crepes: You may begin with freshly made crepes or crepes that have been made in advance. Lay each crepe flat. Spread half of the crepe with the cheese and follow with the bacon or ham. Fold over the other half. Place in a greased skillet over medium heat until cheese starts to melt. Flip over and warm the other side. It will get a slightly crisp crust. Transfer to serving plate and fold again, into quarters, as pictured above. Repeat with remaining crepes.

Meanwhile, remove your cooked eggs from the water and drain on a paper towel. Blot the tops to remove the excess moisture. Place one egg on top of each crepe and top with 2 tablespoons of warm hollandaise sauce. Season with salt and pepper; garnish with parsley and serve immediately.

Our ice cream filled crepes. :)